Chicken Pho with Buckwheat Noodles

Bok choy is a chinese cabbage that has a sweet flavor and is packed with beta-carotene, vitamin C, and calcium.

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Yields:
4
servings

Prep Time:
0
hours
20
mins

Cook Time:
0
hours
15
mins

Total Time:
0
hours
35
mins

Ingredients

4
oz.
low-sodium buckwheat (soba) noodles

12
oz.
chicken tenders, cut into thin strips

4
c.
low-sodium chicken broth

8
baby bok choy, quartered lengthwise

1/2
c.
shelled edamame

1/2
red bell pepper, cut into thin strips

1
small bunch scallions, sliced

1
tsp.
toasted sesame oil

1
tsp.
reduced-sodium soy sauce

1/2
c.
fresh cilantro, coarsely chopped

lime wedges, for serving

Directions

Prepare the noodles according to package directions, omitting the salt and cooking about 1 minute less than directed (about 4 minutes). Drain well.

Meanwhile, heat a nonstick saucepan coated with cooking spray over medium-high heat. Cook the chicken for 4 minutes, stirring, or until browned. Add the broth and bring to a boil. Add the bok choy and edamame and simmer for 4 minutes, or until the chicken is cooked through.

Stir in the bell pepper and scallions. Cook for 2 minutes. Remove from the heat and stir in the sesame oil, soy sauce, and cilantro. Divide the noodles and soup among 4 bowls. Serve with lime wedges.

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